Some things I liked some I did not.

everything you have heard about this movie is true.

Tells a fascinating and unsettling true story, and does so well, without pretending to have all the answers.

The acting in this movie is really good.

I love Jiro. He makes sushi and has the philosophy of a samurai sword master, doesn't bend but is flexible, is dry but has a quick wit, and controls his sons dominantly but loves them abundantly.The movie is really not about sushi (which it really very much is) but more about being driven professionally into one thing and one thing only. To Jiro, it was sushi. In my case, it is compulsive stress eating.We all are the best at something-

I don't think this movie lives up to all the hype it has received. If you are a chef or just a food lover you would probably like this movie a whole lot more than me. It seemed to be more about food porn and less about the story of the owner. I tried to watch this movie on two separate occasions and both times I could not finish the movie. It became boring after about 45 minutes and I had to stop. Don't get me wrong, this movie is still good and the story of the Owner is very touching but I thought I could have been done much better.

Jiro and his noble, epic sushi stand in Ginza, Tokyo, get a loving and persuasive exposition in this handsome documentary. While the camera work could be much better, the stream-of-consciousness narrative is fetching and wooing, as both simple and overpowering as one takes Jiro's vaunted sushi to be. The food critic who seems to have discovered and propounded Jiro is a lovely man of nuance and a welcome character in the storyline. Jiro's austerity, vague asperity and fixity of purpose charm and endear even as he becomes his own most difficult act to follow. Even the food- literate will come away with fresh insight into and reverence for sushi. The story, the details, the personalities and their human considerations are as lambent, vital and tart as one imagines fresh ahi tuna chosen specially by Jiro and Jiro's esoteric sushi rice and prized wasabi to taste. With films such as this, one fears not being able to see the mountain for the mists. You come away, however, with a deep sense of conviction that Jiro is everything he is cracked up to be.

In the UK, if you're a half decent chef the pattern to follow is: get a bit good at cooking, open your own restaurant, get your own TV show, open your own range of Sainsbury's couscous, get caught shop lifting. It's all become a bit boring and predictable now, with famous chefs becoming bigger television personalities and businessmen rather than ding what their supposed skill is: making bloody good beans on toast.This is not the case with Ono Jiro, a sushi chef working out of a small bar in Ginza, Tokyo. As with many restaurants in Tokyo, that sit in the basements of building complexes or Metro stations, Jiro's restaurant, Sukiyabashi Jiro, looks small and underwhelming from the outside. But with three Michelin stars to its name and worldwide fame among the world's top chefs, this is an exclusive restaurant where only the most fat and/or annoying can dine.David Gelb's documentary is one without narrative or particular linear structure. The focus is more on interviews with the man himself and his wider team about their relationship and the fine details that go into the set up. After 75 years in the sushi game, the mentality comes across as keep it simple and stay on top of each and every fine detail. So far, only one other restaurant has been opened: by his younger son in another Tokyo district.Staying in control is Jiro's main aim, wanting to still be able to determine what happens in his restaurant each day, rather than relying on others to take charge. Indeed, the most interesting part of the documentary is his relationship with his elder son, Yoshikazu, who by tradition will take over the restaurant when his father is no longer able.With his father 85 at the time of the filming, Yoshikazu is starting to take greater responsibility for the restaurant under the watchful eye of his father; an eye that makes both chefs and diners nervous.With his age and masterful nature, Jiro is able to spout various words of wisdom, showing a man that, as Craig Charles will slightly offensively put, is a a 'happy, slappy, Jappy chappy.' Complete with various money-shots of freshly prepared sushi throughout, the film, much like the eating experience at Sukiyabashi Jiro is made out to be, is a short but enlightening one.politic1983.blogspot.com